Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Lean ground beef
1/2 c Chopped onion
1/4 c Chopped parsley
1 ts Salt
1/2 ts Dried basil
1/8 ts Pepper
pn Ground cinnamon -- to taste
15 oz Tomato sauce -- canned
1 c Water
2/3 c Elbow macaroni -- uncooked
1/2 c Shredded cheddar cheese
Sauce--
4 ts All-purpose flour
1/4 ts Dry mustard
2 tb Margarine
1 1/3 c Milk
2 Eggs -- beaten

In a large (8-cup) pot, brown crumbled burger with onion. When onion
is tender, stir in next 8 ingredients (parsley through macaroni).
Bring to boiling; cover. Reduce heat; cook until macaroni is tender,
15 minutes, stirring often. Adjust seasonings to taste. Stir in
shredded sharp American cheese. Turn into a 1-1/2 quart casserole. In
saucepan stir flour, mustard, and margarine. Stirring frequently, add
the milk and cook over low heat till the sauce is thickened and
bubbly. Beat the eggs in a pyrex or heat proof container. Stir some
of the white sauce into the 2 beaten eggs. Stirring, return the eggs
mixture to the sauce pan. Cook over low heat 2 minutes. Pour sauce
over mixture in casserole.

Bake at 350F till top is set and golden, 30 to 35 minutes. Let stand 5
minutes before serving.

VARIATION ~ Cook and drain the pasta. Meanwhile, brown meat with
onion. Add parsley through cinnamon. Add from 8 to 15 ounces of
tomato sauce, for taste and consistency. Omit water or add to thin
the sauce, if needed. Stir in the cheese. MICRO - in a micro-proof
bowl or 4-cup pyrex measure, stir together the flour, mustard,
margarine and milk. Micro-wave on high for two-minute intervals,
stirring and turning, until thickened (6 minutes).

Pick up the original instructions at "Beat the eggs in a pyrex..."

Recipe By : BHG 1974, Oven-Meals p60

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